Egg, Zucchini, and Cheese Muffins - Slender Kitchen
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Egg, Zucchini, and Cheese Muffins

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141
Calories 
4g
Carbs 
8g
Fat 
14g
Protein 
4
Weight Watchers® SmartPoints™
(4 PointsPlus®)

Recipes Content

Recipe

Egg muffins are my of the breakfasts I make most often when I know I have a busy week ahead of me. Not only can they be customized in a million different ways, they are convenient and can be grabbed as you run out the door. Much like quiche, they are delicious hot or cold. This zucchini and cheese egg muffin is one I make all the time. I like to wrap mine up in low carb wraps or smush them between light English muffins for an impromptu breakfast sandwich.

Prep Time

Egg, Zucchini, and Cheese Muffins

53
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 tsp. olive oil
  • 1 U zucchini, diced
  • 6 U eggs
  • 6 U egg whites
  • 1/4 cup skim milk
  • Salt and pepper to taste
  • 3/4 cup shredded part skim mozzarella

Nutritional Facts

Serving Size: 
2 muffins
Amount Per Serving
Calories 141
Calories from Fat 71
% Daily Value *
Total Fat 8g
12%
Saturated Fat 3g
15%
Monounsaturated Fat 1g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 193mg
64%
Sodium 209mg
9%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
2%
Sugars 2g
Protein 14g

Directions

  1. Preheat the oven to 375 degrees and spray a standard muffin tin with non-fat cooking spray.
  2. Heat a skillet over medium heat. Add the olive oil. Add the zucchini. Cook for 4-5 minutes until tender.
  3. In a large mixing bowl, whisk together the whole eggs, egg whites, milk, salt, and pepper until frothy. Stir in the zucchini and cheese.
  4. Pour the egg mixture into the muffin tin and cook for 20 minutes or 
until the egg is cooked through and becomes fluffy.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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